SNHD food handlers card questions with correct answers

food borne illness risks - Answer poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination Food Hazards: Physical - Answer bone, metal, or glass Food Hazards: Chemical - Answer sanitizers, cleaning agents, or pest control Food Hazards: Biological - Answer microorganisms such as bacteria, fungi, viruses, or parasites order of washing your hands - Answer wet, soap, rub, dry, turn off water with paper towel when handling food use barriers such as - Answer gloves, tonga, scoops, spatulas, or wax/deli paper Uniform requirements - Answer hair restraint, clean clothes, covered wounds, no wrist jewelry, plain band ring, short and clean nails do not come to work with these symptoms - Answer vomiting, diarrhea, sore throat with fever, infected wound, jaundice Send•Sick Employees Home Now - Answer Salmonella•Shigella•Ecoli•Hapatitis A•Norovirus